Consumers understand the health benefits of consuming fibre but knowledge on recommended daily consumption levels is low and industry must work to educate in this area, Sensus says.
Amid a mushrooming US gluten-free market, manufacturers are upping investments in media-savvy marketing pushes as they battle for sector space and cash returns in the increasingly lucrative sector.
Investment in packaging developments is especially apparent among bakery and snacks manufacturers and it is a trend predominantly fuelled by retail demands, according to a new report.
Prevalence of celiac disease in the United States may vary by ethnicity, with the highest prevalence among non-Hispanic whites, according to a new study published in The American Journal of Gastroenterology.
Australian food firm Goodman Fielder has denied rumours that a full buy-out by Asian palm oil giant Wilmar International is on the cards as it records big losses in 2012
Bakery and snack manufacturers can expect a higher wheat price in the coming months as the US drought has hit the maize market putting pressure on wheat supplies amid export concerns in Russia, says an analyst.
CSM clawed back some pre-tax profit losses from higher raw material costs and falling demand in its second financial quarter, but pre-tax profits remain down for the half year (H1).
Interest in cognitive benefits and claims is building in the food industry, with continued work to strengthen the science behind them, according to a leading nutritionist.
The US Department of Agriculture (USDA) is predicting substantial food price increases in 2013, if not sooner, due to the ongoing drought now affecting more than half of all US farmland.
On-going quality issues with high-fibre baked goods mean consumer acceptance of such products remains low, despite increased demands for healthy products, say researchers.
Penford Food Ingredients is injecting R&D efforts into allergen reduction and fat replacement formulations amid a soaring, lucrative ‘better-for-you’ US market.
A scientific review has suggested that wider knowledge on the role of sodium chloride in baked goods is needed should industry wish to reduce levels successfully with little disruption to quality and taste.
Penford Food Ingredients has launched a starch-based blend egg replacer targeting the ‘better for you’ bakery sector amid snowballing health and wellness demands and volatile egg prices.
Milled grains and edible oils specialist Bunge is now walking the talk when it comes to collaboration with the launch of a new state-of-the-art culinary center at its Ingredient Innovation Center in Bradley, Illinois, says its North American boss.
A new study has questioned advice to include quinoa in gluten-free diets for those with celiac disease, finding that some varieties may trigger symptoms.
Struggling Australian food firm Goodman Fielder has lowered its full-year 2012 (FY12) earnings forecast as costly restructuring of its baking units and rocky trading conditions slam revenues.
Manufacturers of everything from bread to sports supplements are now incorporating beta glucan-based ingredient Wellmune WGP into their products as consumer demand for immune health products grows, says brand owner Biothera.
Naturally antioxidant-rich coriander leaves improve the sensory and bakery characteristics of white bread significantly, while also prompting enhanced shelf-life, according to researchers.
National Starch Food Innovation has been granted health claims for its maize and barley ingredients and the firm’s EU regulatory manager said this should drive business within Europe and beyond.
Mexican bakery manufacturer Grupo Bimbo has established an alliance with Mercedes-Benz for eco-friendly vans that it claims will reduce operating costs by 30% compared to its last vehicles.
Gluten-free foods could benefit from highly fibrous fruit flours developed from the by-product of juice and cider production, according to a senior researcher.
Bakery manufacturers in the UK are assessing ways to spice-up their product mix as adult consumers look for variety in their at-work lunchboxes and foreign bakery grows in popularity, according to a report from Keynote.
The much touted tightness in the chia supply is not being experienced by all suppliers, with Australia’s The Chia Company extending its growing area 100% year-on-year to satisfy demand.
Mandatory flour fortification across most of francaphone Africa is fuelling business opportunities for enrichment specialists, but education at ground-level will be crucial to the sector’s future, says Mühlenchemie.
Price spikes in the US grains market fuelled by a lengthy drought will be felt by bakery and snack manufacturers around September, according to an industry analyst.
Gluten-free specialist Dr. Shar will bite into the sizeable gluten-free market in the US with its new manufacturing facility that will produce breads, bagels and frozen goods.
A €8.2m ($10m) grant has been given to researchers at the John Innes Center in the UK to develop GM varieties of corn that are able to absorb nitrogen from the atmosphere, thus eliminating the use of fertilisers.
Trade groups have hit back at critics of their view that the UK food industry is reaching the limits of salt reduction, following a report published today on the topic.
ConAgra Mills has introduced a new wholegrain white flour that reduces added gluten requirements, is more absorbent, and has high mix tolerance, thereby cutting costs for bakers, the company claims.
UK firm Ulrick & Short has vowed to step up its research into launching new functional clean label ingredients and extending the uses of its additional raw material crop base.
Canadian natural and organics group SunOpta has introduced a new rice fiber ingredient made from rice hulls, which the company says allows formulators to add clean label fiber without the bulk of rice bran.
Ingredients supplier CSM has confirmed its decision to rid its European and US bakery businesses and reposition as a bio-based ingredients company, with plans to divest by the first half of 2013.
The snowballing gluten-free trend holds extensive opportunities for ingredients firms but education and innovation is needed to secure the future of this segment, an industry expert has said.
US bakery and snacks firm Ralcorp will pay out more than $1.3m under the Clear Air Act due to its failure to implement air pollution controls and issue permits for its bakery ovens.
Suppliers that want to jump aboard the private label surge will face a fine balancing act of co-producing for the sector and branded goods, according to Rabobank.
